All this got me to wondering:
Are gose and gueuze the same beer?
Are they completely different?
Where do they come from?
What do they have in common?
I found the time, between work at two Los Angeles breweries, to sit down and do some research. I read about the beers in the BJCP Style Guidelines, The Oxford Companion to Beer by Garrett Oliver, and other resources. I bought and tasted both styles. Here’s what I learned.
This medium yellow beer is low on the alcohol scale — under five percent. It’s the perfect beer to drink when you are outside on a warm day reading a book. The high effervescence is restorative — like when your mom gave you a ginger ale to settle your stomach — except so much more delicious. The world is right when you are drinking this beer.
It’s an unfiltered beer, so it’s got that hazy look that’s becoming popular in the beer world right now, especially with IPAs, but don’t look for dramatic hop flavor in this beer — you’ll get next to nothing and very low bitterness. A beer like this relies on tart, fruity acidity to balance out the malts.
Gueuze is a fruity, highly carbonated wheat ale — these are characteristics in common with the gose. However, they are very different beers. While the gose comes out of Germany, the gueuze was born in and around Brussels in Belgium.
Clearly, the gueuze is a creative opportunity for a master blender — in that way, it’s a bit like wine. In fact, the gueuze is called “The Champaign of Belgium.” The artful blender has to strike a balance between taste and acidity, all while taking in the technical aspects of getting to that high carbonation that is a hallmark of this style.
The youngest lambic in the blend helps with getting that carbonation going in the gueuze while the older lambic in the blend provides deep complexity and flavor. It’s like sending a child out to play with a professional basketball player and an old coach. Each of the three lambics in the blend has something to offer: the first, youthful vibrancy; the second, a strong and mature body; and the third provides an older, wiser and more mellow contribution. That multi-generational combination is complex — and delicious. After the blending is done, the bottle is laid down for half a year or so . . . or for much longer.
As with the gose, don’t look for much hop action here. The hops, which are often aged, are used mostly to preserve the beer. And, as with the gose, the beer’s acidity will balance out the maltiness of the beer. The gose is a historic beer, and so is the gueuze. The gueuze comes from a farmhouse brewing and blending tradition in Brussels going back for many centuries. Examples of gueuze include Cantillon Gueuze (good luck getting that), Lindemans Gueuze (much easier to find), and Boon Oude Gueuze.
See the accompanying video.